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Position: Home > Articles > Development of Health Drink of Rose Northern Horticulture 2009 (12) 221-223

玫瑰花保健饮料的研制

作  者:
李凤英;郑立红;梁建兰
单  位:
河北科技师范学院食品工程系
关键词:
玫瑰花;保健饮料;研制
摘  要:
以玫瑰花多酚和黄酮含量为指标,对玫瑰花的浸提取汁工艺进行研究。结果表明:玫瑰干花蕾轻度破碎后,采用热水浸提,按料水比1∶50(g/mL),浸提温度100℃,浸提时间60min,玫瑰花多酚和黄酮含量最高,浸提效果最好;通过对玫瑰花汁饮料的调配试验,得出在玫瑰花汁中加入7%的白砂糖、0.12%的柠檬酸、0.5%的β-环糊精和0.005%的乙基麦芽酚,饮料品质最佳。
译  名:
Development of Health Drink of Rose
作  者:
LI Feng-ying,ZHENG Li-hong,LIANG Jian-lan(Department of Food Engineering,Hebei Normal University of Science and Technology,Changli,Hebei 066600,China)
关键词:
Rose;Health drink;Development
摘  要:
Took the contents of polyphenols and flavonoids as the index,investigations were made into the optimum conditions for rose juice extraction.The results showed as follows:The polyphenols and flavonoids contents was the highest while the dry rose which has been lightly broken extracted with 100℃ water for 60 min,the ratio of rose and water was 1∶50(g/mL).The best prescription of the rose drink was obtained through the blending experiment,the adding dose of sugar was 7% sugar,citric acid was 0.12%,β-CD was 0.5% and the ethyl maltol was 0.003%.

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